What's for Dinner?

[Betty]

Roasted chicken (actually roasting 2 since it's just as easy and makes great leftovers) with tators and carrots roasting in the same pan. Some sort of sweet potato thingy I'm trying out from a box that will probably suck but I couldn't resist, and sourdough rolls.

It's cooking right now and is going to be delicious. You should be jealous. ;P

[Prudence]

Bacon toasted cheese sandwiches. And a green salad, 'cause we're watching what we eat.

[Kevy Baby]

I watched that Double Double as I was eating it for lunch

[Betty]

Last night it was tacos - which were "acceptable". I tried a new method for salsa though. I generally through the veggies into a screamin hot pan or under the broiler and char them up a bit.

I found an interesting recipe for tomato soup that cuts them in half first and chars more of the inside - so I tried that. (because it's been too warm for soup but that seems to be changing.)

It didn't taste much different at all.

I still want to try the soup though.

[Morrigoon]

Got a little experimental tonight.

Went to the market hoping for one of those packaged dinners ready-for-the-crock-pot, which for some reason my market had none of today. So no problem, chicken was on sale, figured I'd just make a stew from scratch. Picked up chicken breasts and potatoes, figured I had the veggies in the freezer to finish it off.

Well... I didn't have the bag of veg I was counting on (aka "stew vegetables", or even a bag of carrots, which would have been nice). So I had to go with what I did have, which was an 8-vegetable medley, some of which I wouldn't ordinarily have chosen to add to a slow-cooker meal, but hey, it's what I had. Tossed in a can of corn as well.

Dredged 2 chicken breasts in flour and seasonings and pan-fried them for about 10-20 minutes to get a nice brown crust on the surface. Threw that on top of the veggies in the crock pot with a can of chicken breath, the water from the corn (didn't have any more chicken broth!), and enough extra water to cover. Cut up 3 smallish potatoes and tossed those in as well.

4 hours later...

Removed the chicken breasts from the pot, deboned, and shredded to bite-size bits. Reused the oil from the chicken pan-fry and 2 Tbsp of flour to make roux. Spooned that in. Made Bisquick dumplings, tossed those on top for 20 minutes and added some seasoning to the stew because it needed "something". Nothing fancy, a little salt & pepper, maybe some poultry seasoning.

That's it.

Didn't shatter the culinary world with it, but made some solid tasty comfort food that wasn't a fail, so I'm pleased (Stews have not historically been my strong point)

[Betty]

You have be intrigued with your can of chicken breath.

[Morrigoon]

ROFL... didn't see that typo! Hahah... yes, only the most exotic ingredients in MY stew!

[Betty]

Last night it was pork tinga tostadas. I decided that I no longer like them or anything chipotle because of the weird smoky flavor.

I love bbq including food that's been smoked. I do not like fake smoke flavoring that's in so many things like bbq chips, smoked lunch meats, etc.

I think it might stem from a childhood trauma when my mom had a bottle of liquid smoke in the fridge that fell out and broke. That stuff is so potent you could taste it in the air for days. Yuck.

.....

Anyhoo... what to make for tonight? Maybe homemade pizza. I wish I had a good pizza sauce recipe. I usually use some progresso spaghetti sauce but it's not really that good. I bought a bottle of progresso pizza sauce that is new but probably just as okay. I want a sauce like Round Table Pizza has.

[cirquelover]

Trader Joes has a pizza sauce that the kid and I like.

[Betty]

Tonight we shall dine on homemade garlic/potato/leek soup with bacond sprinkles, garlic "croutons" and chives - and a roast beef and havarti panini.

Nice soup and sandwich combo. I think I've been waiting for soup - first day it rains and I had to make some. (I made it all in one day although recipe refers to making it ahead.)

Soup recipe from cooks illustrated:

MAKE-AHEAD GARLIC-POTATO SOUP

Published March 1, 2008. From Cook's Illustrated.

WHY THIS RECIPE WORKS:
Choosing the right potato was the first step in developing our make-ahead garlic-potato soup recipe; we liked peeled russets for the way they broke down and thickened the broth, but we found that adding Red Bliss potatoes was necessary to ramp up the potato flavor. The key to garlic balance in our potato soup recipe proved to be not quantity but cooking technique. We needed two methods, combining sautéed minced garlic with whole poached garlic heads. (less)

SERVES 6 AS A MAIN COURSE
A garnish is essential to add crunch and flavor to this soup. We like garlic chips, but crisp bacon bits, fried leeks, and garlic croutons (see Serve With suggestions) are good options, too. A potato masher can be used instead of an immersion blender to mash some of the potatoes right in the pot, though the consistency will not be as creamy. If leeks are not available, substitute an equal amount of yellow onion. The test kitchen prefers the soup made with chicken broth, but vegetable broth can be substituted.
INGREDIENTS
Soup Base
3tablespoons unsalted butter
1 medium leek , white and light green parts halved lengthwise, washed, and chopped small (about 1 cup)
3medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
2heads garlic , rinsed, papery skins removed and top third of heads cut off and discarded
6cups low-sodium chicken broth (see note)
2 bay leaves
Table salt
1 1/2pounds russet potatoes , peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
1pound Red Bliss potatoes (unpeeled), cut into 1/2-inch cubes (about 3 cups)
For Reheating Soup
1cup low-sodium chicken broth (see note)
1/2cup heavy cream
1 1/2teaspoons minced fresh thyme leaves
Ground black pepper
1/4cup minced fresh chives
Garlic Chips
3tablespoons olive oil
6medium cloves garlic , sliced thin lengthwise
Table salt
INSTRUCTIONS
1. TO MAKE SOUP BASE: Melt butter in Dutch oven over medium heat. When foaming subsides, add leeks and cook until soft (do not brown), 5 to 8 minutes. Stir in minced garlic and cook until fragrant, about 1 minute. Add garlic heads, 6 cups broth, bay leaves, and 3/4 teaspoon salt; partially cover pot and bring to simmer over medium-high heat. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Add potatoes, partially cover pot, and bring mixture to simmer over medium-high heat. Take pot off heat and let rest 10 minutes. Separate soup into 2 storage containers and freeze up to 1 month.
2. TO REHEAT AND SERVE: Run hot water over surface of storage containers to help release frozen blocks of soup. Add soup and 1 cup broth to large Dutch oven set over medium-high heat. Cover and cook, stirring occasionally, until soup is hot and potatoes are tender, about 20 minutes. Discard bay leaves. Remove garlic heads; using tongs or paper towels, squeeze garlic heads at root end until cloves slip out of their skins. Using fork, mash garlic to smooth paste in bowl.
3. Stir cream, thyme, and half of mashed garlic into soup; heat soup until hot, about 2 minutes. Taste soup; add remaining garlic paste if desired. Using immersion blender, process soup until creamy, with some potato chunks remaining. Alternatively, transfer 1 1/2 cups potatoes and 1 cup broth to blender or food processor and process until smooth. (Process more potatoes for thicker consistency.) Return puree to pot and stir to combine. Season with salt and pepper and serve, sprinkling each portion with chives and garlic chips.
For Garlic Chips
Heat oil and garlic in 10-inch skillet over medium-high heat. Cook, turning frequently, until light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to plate lined with paper towels; discard oil. Sprinkle lightly with salt.